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Do you eat King Wrasse?

Ohhh mate I could eat them all day long, fark'n delicious according to my taste buds. Better then Dhufiush......Big call, I know...done the tests side by side and they are superb, on tap as well. Going side by side in a taste test off tonight with the worlds best eating fish....the Baldchin Groper, it will lose but .........It's right up there, I reckon

Jackfrost80

I kept some belters down Dunsborough and my mate and his Mrs went mad for it and wanted me to catch more. Lucky for them I am the god of wrassing.

My boys love them too but unless they are there I chuck em in the live well or back in as they are a prick to fillet and skin. I've found they're easier to prepare on a moist tea towel pinnned down the cutting board to stop them sliding around.

Fathom

Yep, I worked in a few wineries down south (construction) and occasionally they called me in for the taste testing, It was a laugh hearing the testers going on about the flavours, they just wanted an opinion from someone that doesn't give a shit and I gave my opinion, ....that's OK and that's shit, hope I didn't send any into bankrupcy for not tasting the "bouquet"

crasny1

Some might see me as a snob because of the job I do. But favourite beer is the most basic off all IMO - VB (Ice Cold).
All this talk of beer with this taste and that aroma etc get my goat up. Its beer not FN wine - get over it.

Back on topic - Never ever tried King wrasse, and as we mainly target big sand and KG whiting (which I rate 10/10) we catch heaps off them. Might keep a couple and compare. But I very much doubt if they would ever beat the delicate texture and flavour of whiting.
Rate CTrout and red emp (plus other Latjana incl Spanish Flag) above Blue bone/baldies just (9/10 and 8.5/10) with Dhus about 7.5/10.
A rarer fish I would die for is a Robinson's Seabream. Only ever caught 2. I just about jumped overboard to land the second one!

hezzy

if you took a fillet of each of the ten most commonly caught demersals fish fillets in wa , cut them up into small finger bite size pieces, then mix them all up and cook them off in a good beer batter ,

then served them up on a platter all mixed together with a few good sauces like aoli , thousand island and tartare , into a room full of fisher people , i would be willing to bet none of em could pick each fish out and get its type correct across the whole ten correctly

Jackfrost80

People eat fish with thousand island dressing? Each to their own but not for me although I do enjoy it as a dipping sauce for crustaceans along with some malt vinegar.

I generally flour and shallow fry my white flesh bread and butter species I think it's the texture of the WKW that puts me off them more than the taste. That and preying I don't slice off my fingers preparing them.

crasny1

if you can get past the thousand bones.
Laughed my arse off when visiting German backpackers caught I Long Tom at Exxy. They cooked it up and thought it was the best thing ever. Made me just about puke with the thought.

Jackfrost80

Can't beat fresh lemon and a bit of salt and pepper on crumbed or flour dusted fish and I never bother with batter unless I have a nice piece of gummy shark. If it's some grey fleshed hake from a dodgy fish and chip shop I've been forced to eat from by the family then hand me the bloody tartar sauce straight away.

I do use a dash of full egg mayo and milk in my eggwash for herring which is an old trick nanna taught me as it takes away the 'fishy taste' that some people complain about and I also add a bit of smoked paprika and dried dill to my breadcrumb mix.

Mulie

A mate's Dad smokes tghem and I reckon they're pretty good like that. My wife's Grandfather also used to smoke them. I also rate snook when there's not much else on offer. I reckon it's a case of using what you've caught. I've just come back from China and some the fish I ate there would've come from a muddy pond, but it tatsed awesome the way it was cooked.

teamjelly

I threw back 2 or 3 last outing never put a thought into keeping for dhu bait or eating for that matter... things will change next round, keen to give em a crack on the fry pan now. If I can stomach the nile perch/basa they serve us on site on Friday nights I'm sure they'll taste the business haha.